This vegetable hearty soup is sweet and savory; and, like most soups, it gets better with age. So, make a batch of this on a Sunday and enjoy it through the week (if you can keep yourself from slurping it all up in one sitting!). This recipe was originally posted on That Paleo Couple.
The History Of Vege Soup:
Vegetable soup dates to ancient history. The Spartans ate a thin vege soup named “black broth” in ancient times. In central Appalachia, soup, also referred to as winter vege soup and country soup, is a traditional staple food and common dish during the months of December–February amongst Appalachian highlanders. [source].
Winter Vegetable Soup
- 2 tbsp Extra-virgin olive oil
- 1 cup diced celery
- 1 cup diced carrot
- 1 cup diced parsnips
- 3 cups diced butternut squash
- 1 1/2 cup diced yellow onion
- 1 tsp Salt
- 1/2 tsp Pepper
- ground nutmeg
- 3 stalks fresh flat parsley
- 3 sprigs Fresh Thyme
- 2 sprig fresh rosemary
- 2 fresh bay leaves
- 3 cloves Garlic diced
- 3 cups chicken broth or vegetable broth
- 1 cup Coconut Cream
- Set your Instant Pot to sauté and pour in the olive oil.
- Sauté the celery, carrots, parsnips, butternut squash, and onion for 8 minutes.
- Add salt, pepper, nutmeg, herbs and garlic. Sauté for another 2 minutes.
- Pour in the broth and coconut cream. Change the Instant Pot setting to Soup and set for 15 minutes.
- Let cool for at least 5 minutes, then carefully remove stems and any large pieces of the herbs before serving.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.
Hope that you are having a happy and healthy new year!
Thanks for this recipe. Looks great. One question- have you made it without the coconut cream? How is it without it ?
Thanks and take care, Christine
Hi Christine, not sure how it tastes without the coconut cream but if you try it would you let me know?
I’ve made this without the coconut cream and it tastes great. I also had to sub out the butternut squash one time for sweet potatoes and it still works. Great soup. Thank you!